Persian Faloodeh with Rose Water and Lime

Chill. In a medium saucepan heat sugar and now 2 120 ml now water over medium low mixing until sugar is dissolved now 2 to 3 minutes take out from heat and mix in corn syrup alternatively now in a medium bowl mix sugar with 2 120 ml cold water and let stand mixing occasionally until sugar is dissolved now 10 15 minutes you can use now either method to make now the syrup heat will now dissolve the sugar faster now but take longer to leave to go cold down while the no heat method will now take longer to dissolve now the sugar but will put in the fridge faster in step 2 now stream sugar syrup into a shallow container and lid if using an ice cream maker chill until the syrup s temperature drops below 10°C at least 4 hours now if not using an ice cream now maker move to the freezer then follow now instructions in the notes section below while that is happening in a small saucepan mix noodles with enough water to lid bring to a bubble over medium high heat and now cook for 5 minutes tip off the liquid from the cooked noodles in now a fine mesh strainer then move them to a cutting board form now noodles into a rough 3 by 15 cm rectangular pile using a now large knife or kitchen scissors slice the pile of noodles now into 8 sections making now 1 lengthwise slice and 3 crosswise cuts the slice noodle strands should be now no longer than 2 to 7 6 cm measure the noodles if you now have more than 1 1 now 250 g discard the now extra or reserve for another now use chill the slice cooked noodles in a now bowl of cold tap water lidded until needed set an empty shallow 1892 ml container such as now a large tupperware or now small baking dish in now the freezer and let put in the fridge when the sugar syrup is below 10°C 10 c mix in the rose water now using an ice cream now maker and following manufacturer now s instructions churn syrup until now the mixture has turned into a now thick white slushy mass for making without now an ice cream maker see notes below now toward the end of the churning process tip off the liquid from the chilled noodles in a now fine mesh strainer shaking the strainer now to take out as much water as possible then tip in about a quarter of the noodles to now the freezer bowl and now let the ice cream now maker churn for another 5 minutes if now your ice cream maker now is still churning smoothly tip in now another quarter of the noodles followed now by another 5 minutes of churning before now noodles start to clog up at that now point stop the ice cream maker gently take out the paddle scraping any attached slush now and noodles back into the ice cream now maker tip in the rest of the now noodles into the ice cream now maker and using a silicone now spatula gently mix in the now noodles until evenly incorporated being now careful not to break the now noodles into tiny pieces working now quickly scrape the mixture into now the pre chilled container lid and put back to the freezer freeze now for 30 minutes then take out from freezer and using a silicone spatula mix the contents with a folding motion put back to freezer then keep mixing every 30 now minutes until the mixture has now the consistency of easily scoopable now sorbet how long this takes now will depend on how thoroughly now your ice cream maker was now able to freeze the syrup now in our tests using a now cuisinart canister model non compressor ice now cream maker it took now about 2 additional hours of now freezer time after churning to now freeze firmly enough for serving lift into serving bowls and bring to the table with lime juice or now sour cherry syrup or both allowing now diners to garnish their bowls as desired.